Rick Kennedy's recipe for 'Stufato rustico di terra e di mare' ('Rustic stew from the land and sea')
"Stufato rustico di terra e di mare" (roughly translated as "Rustic stew from the land and sea")
For the seafood & pork balls
1 4-ounce can of King Oscar Mackerel in Olive Oil with Lemon, minced
4 ounces cooked shrimped, minced
8 ounces of ground pork
4 tablespoons of Near East spice sack seasoning herbs (located in the box of Near East couscous)
½ cup Italian bread crumbs
½ cup finely shredded parmesan cheese
1 large egg
1 tablespoon salt
¼ tablespoon freshly ground black pepper
1 tablespoon olive oil
For the stew
1 tablespoon olive oil
1¼ cups diced carrots
1¼ cups diced yellow onion
1¼ cups diced celery
4 cloves of garlic, minced (approximately 1½ tablespoon)
48 ounces low-sodium chicken broth
¾ cup of Near East Pearled Couscous
3 cups of fresh kale, chopped
Salt and freshly ground black pepper to taste
Instructions for the seafood & pork balls:
Add mackerel, shrimp, and pork to a large mixing bowl. Add in seasoning mix, bread crumbs, parmesan cheese, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute ingredients. Shape mixture into very small balls, usually ranging in size from ½ inch to about ¾ of an inch or so in diameter (expect about 35-40 balls), and transfer to a large plate.
Heat olive oil in a large nonstick skillet over medium-high heat. Add half of the balls and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer balls to a separate plate lined with paper towels, leaving the oil in the skillet. Repeat process with the remaining balls. Note: The seafood and pork balls will not be cooked through at this point. They will continue to cook through when added to the stew.
Instructions for the stew:
After browning the seafood and pork balls, heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery and sauté until veggies have softened (6-8 minutes). Add garlic and sauté one minute longer.
Pour in chicken broth, and season with salt and pepper to taste, and bring mixture to a boil.
Add the seafood and pork balls, and reduce heat to simmer for about 10 minutes. Bring back to boil, and add the couscous. Reduce heat to medium. Cook uncovered, stirring occasionally, about 10 more minutes. Cover, and reduce heat to low simmer for five more minutes, or until the couscous is soft. Add the kale, and stir into the mixture for about two minutes. Serve warm.
Simple Prosciutto Bruschetta Recipe
1 French bread, cut into ½-inch slices
6 ounces of fresh mozzarella, cut into 1/8 of an inch slice
2 ounces package of Prosciutto, cut razor thin
1 cup of fresh Pico de Gallo
4 tablespoons olive oil
Fresh ground pepper
Lightly toast French bread pieces. Add mozzarella, then add 1 light strip of the Prosciutto on top of the mozzarella. Then add one teaspoon of the Pico de Gallo. Lightly drizzle ½ of a teaspoon of olive oil over the Pico de Gallo, from one side to the other. Top with one crank of ground black pepper.
-- Rick Kennedy